- 2 boneless, skinless chicken breasts (sliced into 10 pieces and pounded thin) or 10 thinly sliced boneless skinless chicken breasts
- 10 slices Prosciutto or ham
- 10 pieces of sun-dried tomatoes
- 10 fresh basil leaves
- 10 slices of aged provolone cheese (cut into ¼” thick x 2.5” sticks)
- 1 cup Parmigiano cheese grated (or Pecorino Romano)
- 1 cup Aleia’s Gluten-Free Italian Bread Crumbs
- 4 Tbsp olive oil
- Olive oil cooking spray
- Salt & pepper to taste
- Preheat oven to 350°
- Line a sheet tray with parchment paper
- In a wide, shallow bowl, combine Aleia’s Italian Breadcrumbs and Parmesan Cheese.
- Rinse and dry chicken
- Slice chicken, 1/4” thickness, on a diagonal across the breast
- Place chicken in between plastic wrap (or in a zip lock bag) and pound the chicken into thin size cutlets (¼” thickness)
- Place 5 pieces of pounded chicken at a time on the parchment paper. Put one more piece of parchment on top and the remaining five pieces right over the ones below.
- Lightly season the chicken tops with salt & pepper
- Layer the chicken with 1 piece Prosciutto, 1 sun-dried tomato, 1 basil leaf & 1 cheese stick
- Wrap the meat around the cheese as you would a burrito: fold the sides over and tightly roll the meat. Place seam side down. Continue rolling the remaining meat squares.
- Repeat with the remaining pieces.
- When all they all have been rolled, brush each roll with olive oil.
- Place into the breadcrumbs and press firmly to cover completely.
- Place on a newly lined baking sheet, Spray the tops well with the cooking spray.
- Bake for 25 to 30 minutes (middle rack) until golden and crisp.Cooking times can vary greatly based on many different factors such as thickness of chicken, all ovens are different, etc. The best way to always tell if your chicken is done, is by using an instant-read thermometer. The breast is cooked when it registers 165° to 170° F on an instant-read thermometer.